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Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.
From my cramped London flat, I have been from the Hook of Holland to the Golden Horn, and across the Himalayas.
From sugar to “freedom fries”, eating - or not eating - can be a powerful form of political expression.
Take the one-star Amazon review of one of my books: “I’m sure the recipes are perfectly useable but as a visual person this book just isn’t for me.”
Sandwiches, apparently. As well as trends ranging from the vague (“sour”) to the very specific (pea milk), say “experts”.
From six-mile hikes in search of marzipan to cold Christmas puddings on the Trans-Siberian Express.
Now 25 years old, St John is still “perhaps the most famous and influential restaurant in London”, according to Eater London’s editor.
Helping out at a community cookery course recently I was surprised to discover few shoppers venture into the world food aisle.
In the Outer Hebrides, teenage gannets are hunted once a year, left to pickle in their juices on the cliffside, and served with potatoes.
At sea, cooking requires creativity, foresight and inventive seasoning.
Strictly speaking, the croissant itself is fusion food, a French take on the Austrian kipferl, or crescent roll, using laminated pastry rather than the traditional bread dough.
